Ingredients:
Topping:
- 300 g Friglo frozen fruit mix
- 100 g granulated sugar
- 15 g gelatin
Crust:
- 300 g Plazma biscuit crumbs (or similar tea biscuits)
- 120 g butter
- 200 ml freshly squeezed orange juice
Filling:
- 250 ml whipping cream
- 250 g powdered sugar
- 500 g mascarpone
- 500 g sour cream
- 30 g gelatin
Preparation:
For the crust, beat the butter with the biscuit crumbs, gradually adding the orange juice. Press the mixture evenly into the base of a 28 cm springform pan.
For the filling, whip the cream with the powdered sugar to stiff peaks, then fold in the mascarpone, sour cream, and gelatin dissolved in a little warm water (per package directions). Spread the filling over the crust and refrigerate until set.
For the topping (from the listed ingredients), gently heat the Friglo frozen fruit mix with the sugar just to a simmer. Dissolve the gelatin according to package instructions, combine with the warm berries, let cool slightly, then pour over the set cheesecake. Chill until the topping firms up.
